The perfect sweet treats for special occasion. This cupcake recipe adapted from Hummingbird Bakery Cookbook is a winner.

PREP TIME + COOK TIME

30 mins + 60 mins

SERVE

6 people

DIFFICULTY

Average

What You'll Need

100 gr plain flour

2 tbsp olive oil

140 gr caster sugar

1 ½ teaspoons baking powder

a pinch of salt

40 gr butter, at room temprature

120 ml milk

1 egg

400 gr nutella

125 gr of icing sugar, sifted

40 gr of unsalted butter at room temperature

15 ml of whole milk

How to Make It

Step 1

Preheat your oven to 170°C

Step 2

Pour the flour, cocoa, sugar, baking powder, salt and butter in a bowl and beat with an electric whisk on a slow speed until everything is combined and of a sandy consistency.

Step 3

Next slowly add the milk, mix well, then add the egg and mix until everything is combined. Spoon the mixture into paper cases until they are half full.

Step 4

Bake in pre-heated oven for 20-25 minutes. The sponge should spring back when touched. Let it cool on a wire rack.

Step 5

For the ICING: Beat the icing sugar and butter together with your electric whisk until mixed well. Switch to a low speed and add the milk until well mixed. Turn to a high speed and beat for about 5 minutes until the mixture becomes fluffy. The more you mix, the fluffier it will get. Finally stir in the Nutella by hand until distributed evenly. Pipe or spoon a dollop of the icing mixture on top of the cupcake, covering the Nutella-filled holes.

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